Unleavened Cornbread

Adapting recipes for the Days of Unleavened Bread is always fun and challenging. Here is the one we use for cornbread during that week.

Original recipe makes 12 muffins

Ingredients

1 cup cornmeal
1 cup all-purpose flour
1/4 cup white sugar
1 teaspoon salt
1 egg
1/4 cup shortening, melted
1 cup milk

  • PREP

    10 mins

  • COOK

    25 mins

  • READY IN

    35 mins

Directions

  1. Preheat the oven to 425 degrees F (220 degrees C). Grease a 12 cup muffin pan or line with muffin papers.
  2. In a large bowl, stir together the cornmeal, flour, sugar and salt. Make a well in the center and pour in the egg, shortening and milk. Stir until well blended. Spoon batter into the prepared muffin cups.
  3. Bake for 20 to 25 minutes in the preheated oven, until a toothpick inserted into the center of a muffin comes out clean.

Nutrition

Calories: 150 kcal
Carbohydrates: 22.2 g
Cholesterol: 19 mg
Fat: 5.4 g
Fiber: 0.7 g
Protein: 3.1 g
Sodium: 209 mg

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